When we go out for weekend brunch, I usually end up ordering what some may consider the least exciting breakfast: eggs and potatoes. I have a love of all things potatoes which has manifested into a few different potato/egg recipes. For example, this pesto potato skillet and this smoked paprika egg bake to name a couple. However, for root vegetable month, I decided to add an underused ingredient: turnips. The slight bite from the turnips works well with the regular potatoes. Plus, it’s the perfect companion for the dill and tarragon in this root vegetable hash.
Over the years I’ve found some amazing ways to turn vegetables (with the occasional help from other items) into solid main courses. These ideas range from hearty salads tossed with grilled vegetables, skewers paired with polenta or halloumi, or whole grilled vegetables as the main star (like the grilled endives listed or even grilled cabbage). [...]